FOR THE JELLYMake up the jelly according to packet instructions. Set aside to cool slightly. Once cooled divide evenly among shot glasses, add as much or as little as you desire.Refrigerate as per directions.

CUSTARD

INGREDIENTS1 vanilla bean1 1/2 cups whole milk3 extra large egg yolks1/4 cup sugar3 tablespoons potato starch (halve if using cornstarch)1/3 cup heavy cream, whipped until stiffMETHODSplit the vanilla bean lengthwise and use the back of your knife or a spoon to scrape the seeds out of the pod (save the pod to make vanilla sugar). Add the vanilla seeds, milk, eggs yolks, sugar, and corn starch to a blender, and blend until smooth.